Hazelnut Hummus With Cauliflower, Beets, and Celery

Hazelnut Hummus With Cauliflower, Beets, and Celery

Last evening several friends came over for a visit. Our daughter Barbara shared a recipe that she had previously prepared for a bridal shower which was one of those "can I have that recipe" dishes. It is recommended serving with a Sauvignon Blanc wine.

Ingredients:

For the beets:

1/2 pound baby or small beets (different in color if available)

scrubbed, dried and rimmed

1 Tablespoon olive oil

2 Tablespoons cider vinegar

1 Tablespoon Ras el Hanout spice blend *

For the Vegetables:

Salt

1/2 cup cauliflower florets

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

1 teaspoon finely chopped anchovies

For The Hummus:

1/4 cup hazelnuts

1 cup cooked drained chickpeas

2 cloves garlic, peeled

1/3 cup extra virgin olive oil

2 Tablespoons fresh lemon juice

Pinch cayenne

Salt to taste

For The Garnish:

1 Tablespoon pomegranate molasses

1 Tablespoon coarsely chopped parsley

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Directions:

For the beets: Preheat oven to 400 degrees. Place the beets in a single layer on a large sheet of aluminum foil set on a baking sheet, drizzle with olive oil, then wrap into a tightly sealed package. Roast until tender when pierced with the tip of a paring knife, 35 to 45 minutes. Cool, peel, and cut into wedges. Toss with the vinegar and spice in a medium bowl. Set aside.

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For the vegetables: While the beets are roasting, bring a medium pot of water to boil over high heat. Salt generously, then add the celery and cook until tender, 3 to 4 minutes. Using a slotted spoon, transfer the celery to a large bowl of ice water to stop the cooking. Repeat cooking and shocking with the cauliflower, about 5 minutes to cook.

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Whisk the oil, lemon juice and anchovies in a wide shallow bowl. Drain the cauliflower and celery, add to the vinaigrette, toss and set aside.

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For the hummus: While the beets are roasting, place the hazelnuts in a baking pan. Toast in the oven, stirring once, until the skins crack, about 8 minutes. Remove the nuts immediately from the pan and wrap in paper towels. Place the parcel in a reusable plastic bag; seal it to steam the nuts for 5 minutes. Roll it on a hard surface to loosen the skins. Sort, removing the nuts and discarding the skins.

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Place the hazelnuts, chickpeas, garlic, olive oil, lemon juice, cayenne and salt in a food processor. Pulse to form a smooth paste, about 1 minute. Adjust salt to taste.

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Spread the hummus on a large platter. Drizzle with pomegranate molasses. Drain beets, cauliflower and celery, and pile them on top. Garnish with parsley. Serve immediately.

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Ras el Hanout:

I referred to the Field Guide To Herbs & Spices, the book I blogged on Friday, and the formula for Ras el Hanout was included.

Combine 1 Tablespoon allspice berries

1 Tablespoon black peppercorns

1 Tablespoon cardamom seeds, (removed from pods)

1 teaspoon saffron (not packed)

2 crushed sticks cinnamon or cassia

1 crushed nutmeg

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Toast in a dry skillet, shaking often, until the spices are fragrant and lightly browned. Cool and grind, then mix in 1 Tablespoon ground ginger and 2 teaspoons turmeric. Makes about 1/2 cup.